| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Sliced beets; cooked or canned |
| 8 |
|
Hard cooked eggs |
| 1 |
c |
Sugar |
| 1/2 |
c |
Liquid from beets |
| 1/2 |
c |
White vinegar |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Dried bay leaves |
| 1 |
ts |
Whole cloves |
INSTRUCTIONS
Remove the shells from the hard-cooked eggs. Place them in a large bowl
and add the sliced beets. In a saucepan, combine the sugar, beet liquid,
vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, reduce
heat, and simmer for 5 minutes. Put the hot liquid over the beets and whole
eggs. Cover the bowl and refrigerate. Gently stir the mixture occasionally
so that the eggs color evenly. Marinate the eggs and beet slices in the
refrigerator for two days before serving.
From "The Cook's Book of uncommon Recipes" by Barbara Hill,
ISBN:0-940367-14-9. Another great way to pickle eggs is to use the liquid
from pickled sausage in a jar. There are many ways to pickle eggs and this
is just two suggestions.
Posted to EAT-L Digest 10 Sep 96
Date: Wed, 11 Sep 1996 08:27:37 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”